Fettuccine Alfredo with Bacon

• 1 (9 ounce) package refrigerated fresh fettuccine
• 2 slices applewood-smoked bacon, chopped
• 1 teaspoon minced garlic
• 1 tablespoon all-purpose flour
• 1 cup 1% low-fat milk
• 2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon freshly ground black pepper

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
3. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally.
4. Remove bacon from pan, reserving drippings.
5. Add garlic to drippings in pan; saute 1 minute, stirring constantly.
6. Sprinkle flour over garlic; cook 2 minutes or until bubbly and slightly thick, stirring constantly.
7. Reduce heat to low.
8. Gradually add cheese, stirring until cheese melts.
9. Stir in salt and reserved 1/4 cup cooking liquid.
10. Add hot pasta to pan; toss well to combine.
11. Sprinkle with bacon, parsley, and pepper.

fresh fettuccine, bacon, garlic, flour, milk, cheese, salt, parsley, freshly ground black pepper

Taken from cookpad.com/us/recipes/495269-fettuccine-alfredo-with-bacon (may not work)